Fish dogs with winter chutney
Item 1 of 1
Andy McLeish's fish dogs are a step-up from from regular hot dogs and are superb alongside the fuss-free winter relish. If your kids are a little more adventurous, you can take out some of the cod and replace with smoked haddock, using the same cooking method.
First published in 2015
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Ingredients
Metric
Imperial
Fish dogs
- 200ml of milk
- 125g of salmon fillet
- 125g of cod fillet
- 250g of mashed potatoes
- 1 tsp horseradish sauce
- 1 tbsp of chives, chopped
- 1 tbsp of parsley, chopped
- 1 pinch of salt
- 1 pinch of black pepper
- 1 egg
- 1 tbsp of water
- 1 tsp plain flour, for dusting
- 75g of breadcrumbs
- 2 tbsp of vegetable oil
- 6 hot dog buns
Winter relish
- 2 celery sticks, washed
- 1 green pepper, de-seeded and quartered
- 2 beetroots, cooked
- 2 tsp horseradish sauce
- 2 tbsp of dark brown sugar
- 80ml of white wine vinegar
- 2 tsp salt
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
For the winter relish, place the celery, green pepper and beetroot in a blender and pulse until you have a course relish-like consistency
- 2 celery sticks, washed
- 1 green pepper, de-seeded and quartered
- 2 beetroots, cooked
2
Transfer to a bowl and mix in the remaining ingredients. Store in a jar for 24 hours to pickle
- 2 tsp horseradish sauce
- 2 tsp salt
- 80ml of white wine vinegar
- 2 tbsp of dark brown sugar
3
Add the milk to a pan and bring to the boil. Add the fish, remove from the heat and leave for 5 minutes. Remove the fish from the milk and flake into a bowl
- 200ml of milk
- 125g of salmon fillet
- 125g of cod fillet
4
Add the mashed potato along with the chopped herbs and horseradish sauce. Season with salt and pepper. If the mix is too firm, add a little more milk
- 250g of mashed potatoes
- 1 tbsp of chives
- 1 tbsp of parsley
- 1 tsp horseradish sauce
- 1 pinch of salt
- 1 pinch of black pepper
5
Using your hands, shape the mix into evenly-sized long sausages - similar in dimension to Frankfurters. In a separate bowl, lightly beat the egg and water together
- 1 egg
- 1 tbsp of water
6
Dust the fish dogs with a little flour and then dip each one into the egg mixture, coat in breadcrumbs and reshape
- 75g of breadcrumbs
- 1 tsp plain flour, for dusting
7
Place a large frying pan over a medium heat and add oil. Once hot, cook the fish dogs until golden brown on both sides. Drain on kitchen towel
- 2 tbsp of vegetable oil
8
Serve in fresh or toasted hot dog buns with the winter relish
- 6 hot dog buns
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